4. Using a spoon to scoop up the egg mixture, measure 2 Tablespoons egg mixture into a small dish. Repeat with two more small dishes.

5. Wipe the 9-inch skillet with a paper towel. Heat 1 Tablespoon oil in the skillet over medium low to medium heat. (Oil should be just hot enough to brown the patties without having patties burn or stick to the bottom of the pan.) Pour the three measured egg mixtures, one at a time, into the skillet. Cook about 2 to 3 minutes to brown bottom; turn with spatula, brown other side. (Turn heat down as necessary to prevent burning the patties.) Lift patties out of pan; drain on paper towels. Move patties to a cooking sheet and into the oven (low heat) to keep warm. Repeat this instruction with remaining egg mixture, adding more oil to pan as necessary to equal 1 Tablespoon oil. (While patties cook, you can measure three Tablespoons of the remaining egg mixture into the three small dishes so that you are ready to pour the egg mixture into the pan shortly after you've removed the cooked patties. Repeat this process until you use up the egg mixture.)

6. Serve, pouring egg foo young sauce over patties if desired.

Egg Foo Yung Sauce

To my taste buds, the best low sodium vegetable broth is Trader Joe's organic. Taste test the low sodium varieties available to you before making this sauce to determine which one meets your taste bud approval.